Sheet Pan Tofu is baked in a sweet-and-savory sauce and served over a hearty mix of grains and lentils in this easy dinner recipe that also happens to be completely plant-based. Now that it’s officially December, I’d be willing to bet you could use a new weeknight-friendly meal to get you through the holiday season….
This fall-inspired vegetarian pizza is topped with roasted Brussels sprouts, creamy goat cheese, sweet-and-tart cranberries, and crunchy walnuts. Who knew Thanksgiving leftovers could be so delicious? It’s the day after the big feast, and if you hosted, you’re probably wondering what on Earth you’re going to do with all of those leftovers. Well, let me…
Pumpkin overnight oats with coconut cream is a delicious, make-ahead breakfast for the holiday season. Don’t forget about breakfast on Thanksgiving morning! I have a feeling your future self will thank you for prepping these pumpkin overnight oats before the festivities begin. Make-ahead breakfasts are ideal for mornings when you don’t want to do any extra…
Miso Mashed Potatoes are savory, delicious, and easy to cook for a crowd. Are you a chunky or smooth mashed potato person? I’m all about maximizing the buttery flavor of skin-on Yukon gold potatoes, myself. Chunky mashed potatoes legitimately taste better, and they’re easier to cook, too. So you can skip a couple steps with…
Squash toast is a tasty appetizer for Thanksgiving and holiday parties. Creamy goat cheese (or nut cheese) is slathered on toasted bread and topped with mashed squash and a flavorful Brussels sprouts slaw. Traditional holiday recipes are great, but I also think it’s fun to switch things up, especially when it comes to the snacks,…
This colorful kale salad features butternut squash, pomegranate, quinoa, and a simple, homemade za’atar dressing that gives the whole thing a punch of delicious, Mediterranean flavor. The holidays are all about indulgence, so if you’re going to throw a kale salad into the mix, it’d better be a good one. This Harvest Za’atar Kale Salad…
Bean chili gets a spicy, garlicky upgrade with the addition of harissa chili pepper paste. A simple, plant-based lunch or dinner recipe that’s also freezer-friendly. Now that it’s November, I think we can confidently say chili season is in full effect. (Rejoice!) Bean chili will always have a special place in my heart. It’s one…
Creamy yogurt is blended with pumpkin, water, cinnamon, and maple syrup in this Pumpkin Lassi recipe—a delicious twist on the Indian-inspired drink. FNCE was so inspiring and fun, but after the trip to DC, my tank was running on empty. I held off on this post for a few days to lay low and…
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